Cevapcici or “Chevaps” Hot
One of my favorite Serbian dishes are these little skinless sausages grilled over a proper charcoal grill. The combination of the smoky charcoal taste and the spiced meat is addicting.
My good friend Gordana taught me how to make them. I love to make a huge batch, then freeze them to have when ever the craving strikes. They make great appetizers or additions to a mixed grill plate.
The traditional way to serve these is with fresh spring onions and ajvar, a Serbian relish, made principally from red bell peppers, with eggplant, garlic and chili pepper. Depending on the peppers and the amount of added chili peppers, avjar can be sweet, piquant (the most common), or very hot.
|1 lb.||ground beef chuck|
|1 lb.||ground pork|
|1 lb.||ground lamb|
|3 cloves||garlic, finely chopped|
|2||medium onions, very finely minced|
|1 tbsp.||pepper, freshly ground|
|1 tsp.||baking soda|
· Mince the onions and garlic very finely using a food processor; the finer, the better
· In a very large bowl, mix together all ingredients until thoroughly combined
· Prepare a large glass dish with a light coating of olive oil so sausages don’t stick
· Lightly oil your hands, and compact about a tablespoon of the mixture into your hands, then roll into a about a 4-inch-long sausage, about the size of a finger
· Between layers of sausages, brush a little oil to keep the sausages from sticking together
· Refrigerate for 1 hour to firm
· Sausages can be frozen at this point
· Broil on a charcoal grill coated with cooking spray, 4 minutes per side until no longer pink in the middle
· Serve with chopped raw onion, Serbian potato salad, and hearty white bread